I took a few days off running, hoping I could straighten out my GI issues. My tummy was feeling quite a bit better by yesterday (I’m back off the dairy – yay!), so I went back to the gym at lunch for an easy 3 miles. Like clockwork, as soon as I hit 1 mile my stomach cramped up and I had to go running (no pun intended) for the bathroom. After that I was fine and finished my run with no further dilemmas.

Today was basically a repeat. Ran 1 mile, ran to the bathroom, then back on the treadmill for another couple miles of speedwork (.2 increases every 1/2 mile).

Both yesterday and today I had a banana and peanut butter pre-run. Yesterday the banana was with cream of wheat (for breakfast) and then I had a tablespoon of peanut butter right before I went to the gym. This morning was a sliced banana with peanut butter, and nothing right before going to the gym. I would try not eating anything pre-run, but I don’t go to the gym until after 2pm and I can’t go that long without eating something.

Anyways, on to the recipe!

Thai Soup

 

Ingredients:

• 8oz diced red onion
• 8oz diced celery
• small head of cauliflower, chopped
• 12oz fresh brussels sprouts, chopped/shredded
• 1 jalapeno, seeded and diced
• 4oz shredded carrots
• 3 cups vegetable broth (I use Swanson’s Thai Ginger infused veg broth- YUM!)
• 1 can (13.25oz) light coconut milk
• 1/2 cup peanut butter
• 4 Tbsp low sodium soy sauce
• 1 Tbsp ginger (fresh, minced, ground- whatever you choose)
• 1 Tbsp garlic (same as above)
• 1 Tbsp lemongrass (or lemon juice if you can’t find lemongrass)

Directions:

1. In a large soup pot saute all the veggies in 1 cup of the broth over medium-high heat, until soft (about 15 minutes)
2. Add everything else and mix well
3. Reduce heat to medium-low, cover, and let cook for about 15 minutes.
4. You can either stop here and serve, or if you’re a “texture” person like me, take an immersion blender to it and blend until somewhat smooth. If you don’t have an immersion blender you could put it in a food processor and grind it up that way too :)
5. I like to top it with cilantro and Thai ginger spice

Nutrition info (makes 12 heaping cup servings):